Seared Alaska Weathervane Scallops with Bacon, Parsnip Puree and Mustard Veal Jus by Chef Dan Enos -
In a small saucepot, heat 1 tablespoon oil over medium heat. Add the shallots and cook until soft, about 5 minutes, stirring occasionally.
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Measuring spoon
Ingredients
- Veal Jus: endend
- 1 Tablespoon 1 Tablespoon vegetable oil endend
- 1 1 large shallot, minced endend
- 1/4 cup 1/4 cup red wine endend
- 1-1/2 Tablespoons 1-1/2 Tablespoons Dijon mustard endend
- 1 cup 1 cup prepared veal demi-glace* endend
- Salt and Black pepper, to taste endend
- *Veal demi-glace can be found at your local gourmet store or online. endend
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